This is a popular lip smacking accompaniment to Theplas .( A traditional Gujarati fenugreek flat breads made of wholewheat flour and chickpea flour combination mixed with spices and fenugreek leaves)
Traditionally mango chunda/chundo was made by keeping the combination of grated raw mangoes and sugar in a large covered glass jar in the sun for several days.The heat of the sun would dissolve the sugar and slowly the grated mangoes acquired a delicious translucent colour.
As nowadays people prefer the chundo immediately for consumption as soon as the season starts it is possible to make the same chundo instantly and store it upto a year.
There are several variations to make the chundo.
For instance there are the dry fruits,spices chundo,chundo made from jaggery also.
The recipe below is for the chundo prepared using jaggery instead of sugar.
by Radha Natarajan April-3-2013
1 cup Raw Mangoes grated
3/4 cup sugar or jaggery
1 tsp turmeric powder
A tiny pinch salt
1 1/2 tsp cumin
1 tsp chili powder
Mix the grated mangoes,salt and turmeric powder and keep aside for 15 minutes.Add powdered jaggery little by little combining with the grated mango mixture.Then heat a pan and slowly saute the jaggery mango mixture till all the jaggery is completely dissolved and the chundo thickens.when the bubbles appear and the grated mangoes begin to glisten with the jaggery syrup and thickens,you can add the cumin powder and take off from the stove.Store well after cooled in a clean glass jar and cover well.
Prep time: Cook time: Total time: Yield: 220 grams